North Indian eatery with focus on Punjab region infuses dairy, yogurt & exotic spices into masalas, curries & clay-oven tandoori dishes

Chefs quell cravings with pasta entrees & New York–style pizzas created from homemade dough & sauce inside dimly lit restaurant

Tapas plates such as croquettes, house-made soup, grilled pork loin & seared shrimp mingle with entrees of gnocchi & braised chicken

In restaurant newly renovated to house hibachi tables, chefs slice & grill dishes or serve fresh sushi & maki rolls

Rotating crop of comedians crafts routines about hilarious bear attacks and girlfriends' cats as servers supply grub & Surly-brewed suds

Chefs concoct rotating menu of homestyle fare modernized with quality ingredients & interesting flavor combinations

Pakistani tandoori chicken, curries & kebabs made from halal ingredients alongside glasses of lassi & cool bowls of kheer

Chef trained at Culinary Institute of America employs global recipes from local gourmand using local produce, meats & fish delivered daily

Lebanese dishes such as chicken or beef shawarma and pita sandwiches prepared with halal meats

Chef Ricardo Cardona adds his own twists to Dominican fare, serving small plates of empanadas, calamari & oxtail